4 chicken breast halves — boned, skinned
4 chicken thighs — skinned,
3 cups chicken broth
5 teaspoons curry powder — divided
11 ounces mandarin oranges — canned, drained
1/2 cup cashews — halved, unsalted
1/2 cup dates — pitted, chopped
2 teaspoons pepper — red, diced
1 cup yogurt — mandarin orange
1/2 cup mayonnaise — reduced calorie
1/4 cup coconut — flaked
1/4 cup chutney — finely chopped
curly lettuce cups
coconut flaked
cashews — chopped

Put the chicken in a deep saucepan. Add broth and 4 teaspoons of the curry
powder. Cover and simmer for about 30 minutes or until the chicken is fork
tender. Remove from the heat and allow the chicken to cool in the broth. When
cool, separate the meat from the bones. Discard the bones and broth. Cut
chicken into bite-sized pieces and put it into a large bowl with the oranges,
cashew halves, dates, and red pepper; set aside. In a small bowl, make the
dressing by mixing together the yogurt, mayonnaise, coconut, chutney, and the
remaining teaspoon of curry powder; blend well. Fold the yogurt dressing into
the chicken-orange mixture. Arrange lettuce cups on a large platter. Fill with
salad, garnish with coconut and cashews.

* Plain orange or lemon yogurt may be substituted.